Cauliflower Gnocchi with Kale Pesto | IGA Recipes

Name: Cauliflower Gnocchi with Kale Pesto | IGA Recipes
Ingredients: 1 cup rroasted cauliflower, chopped, left over from our Whole Roasted Cauliflower recipe or 1 cup raw cauliflower; 1/2 tsp salt; 2 tbsp Extra Virgin olive oil; 2 tbsp tapioca starch; ¼ cup potato starch; 2/3 cup kale, blanched and chopped (for kale pesto); 1 clove garlic (for kale pesto); 1/4 cup pine nuts, toasted (for kale pesto); 1 lemon, juiced (for kale pesto); 1/4 cup Extra Virgin olive oil (for kale pesto); 1/2 cup parmesan cheese, grated, plus extra for serving (for kale pesto); Salt and pepper to season (for kale pesto)

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Ingredients

1 cup rroasted cauliflower, chopped, left over from our Whole Roasted Cauliflower recipe or 1 cup raw cauliflower
1/2 tsp salt
2 tbsp Extra Virgin olive oil
2 tbsp tapioca starch
¼ cup potato starch
2/3 cup kale, blanched and chopped (for kale pesto)
1 clove garlic (for kale pesto)
1/4 cup pine nuts, toasted (for kale pesto)
1 lemon, juiced (for kale pesto)
1/4 cup Extra Virgin olive oil (for kale pesto)
1/2 cup parmesan cheese, grated, plus extra for serving (for kale pesto)
Salt and pepper to season (for kale pesto)